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This deservedly popular family-run Chinese restaurant features reasonably-priced, spicy dishes made with fresh ingredients in rather bare-bones settings (Formica tables, thick white restaurant ware, stainless steel teapots). Rice plates and noodle dishes are available at lunch only.
SF Weekly provides some of America's best restaurant reviews. But we don't always use them in deciding what to eat. They're incomplete. Not that it's unhelpful to learn that one dish contains crisp yet creamy croquettes of crab, or that another is disappointingly dull chicken stew. But what's one to make of all the unmentioned platters in between? Thankfully, S.F. software engineer Moss Gross has taken all the guesswork out of dining out -- as long as you're dining at the Chinese place next... More »
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